fun for food fanatics. allergen-friendly eats. give plants a chance.

pumpkin and veggie medley chili ﻿

Pumpkin in chili?… Who’da thunk? Somehow this savory combo goes perfectly with the richness of the spices and the heartiness of the veggies. Give pumpkin a chance in your chili…. I know you do so for just about everything else in its culinary entirety!

Chili ingredients:

2 large white onions, diced

6 cloves garlic, minced

2 small green bell peppers, diced

3 large yellow bell peppers, diced

3 medium zucchini squash, peeled and diced

2 – 15 oz cans pumpkin

4 large cans crushed tomato

4 – 15 oz cans black beans

4 – 15 oz cans white beans

4 cups frozen yellow corn

4 tsp cumin

3 tbsp chili powder

2 tsp garlic powder

2 tsp onion powder

red pepper or cayenne pepper for taste (optional)

1 tbsp salt

cracked pepper to taste

2 tbsp grapeseed oil

1 box veggie stock (optional for soupier chili)

Chili toppings:

blue corn tortilla chips

sliced jalapeno

chopped scallion

chopped cilantro

sliced avocado

Chili directionss: In a large pot, heat 2 tbsp grapeseed oil on high heat. Add your diced onions and garlic and sauté until golden brown. Add the diced bell peppers and diced zucchini and cook until soft. Next, mix in the canned pumpkin and crushed tomato and simmer for about 20 minutes. Add your black beans, white beans, frozen corn, and seasonings. Simmer for an additional 20 minutes. (*this would be the time to add veggie stock if you’re going that route). Let the chili cook for at least 2 -3 hours or until your savory preference is reached. Chop your jalapenos, scallion, cilantro and avocado to top the chili bowls with. Feel free to serve over rice for a more filling version. Enjoy!